This recipe for Hoisin Chicken and Pepper Stir-Fry is easy to make and would be perfect for a Friday night “Fake Away”. Adjust the fresh veggies to what you have to hand and what is in season.

Friday Night “Fake Away”

It’s Friday, the end of the working week for most people, and even if you still have to work over the weekend, there’s a sort of giddy air of release with the urge to relax in the kitchen, order a take away and have a few wines or beers! Today’s recipe for Hoisin Chicken and Pepper Stir-Fry is JUST the recipe for the end of a busy weekend, for all of the family – plus it costs a quarter of the price of a commercial take away, and takes under half an hour to cook, from prep to serving. If you are really organised, you can chop the veggies and the chicken the night before or in the morning if you have time. The chicken can sit in the hoisin sauce marinade overnight in the fridge and the veggies can be stored in a ziplock bag, so they don’t dry out.

For even more of a cheat, and to save time, use some of that handy microwave pre-cooked rice in sachets; you can buy them very cheaply from some of the budget supermarkets such as Aldi and Lidl, and I always like to have a few in my pantry for any manically busy and crazy nights, where time has flown away. Other favourite brands are the exciting flavours from Tilda Rice, and of course, if you have time, you can cook some loose rice yourself. Vegetables can be adjusted according to what you have to hand and what is in season. And, vegetarians need not be left out, just use Quorn pieces in place of the chicken, or add more veggies such a green, red and yellow peppers. Serve the Hoisin Chicken and Pepper Stir-Fry with Soy sauce and Sriratcha sauce on the side.

Today’s recipe for Hoisin Chicken and Pepper Stir-Fry is served on a selection of my lovely Caravan Trail flatware.  I mixed all the patterns up, using a selection from the Penzance and Dorset Day Trip range, and as you can see, all the patterns and colours look wonderful together. I particularly love the colours and patterns in the range, which are based on folk stories, wild animals, summer fruits and a day trip to the seaside on the southern coast of England. You can see the full range of all The Caravan Trail crockery here: The Caravan Trail. And, for all my other recipes that I have created in collaboration with The Caravan Trail, you can see them all here: Lavender and Lovage Caravan Trail Recipes.

I hope you enjoy my latest recipe creation if you make it, and do let me know what you thought of it. Have a great week and here’s to TGIF! Karen

Disclaimer: I receive samples regularly from The Caravan Trail free of charge, in exchange for recipe development and promotion on my social media channels. All views and opinions are my own and I choose to share this china on Lavender and Lovage, as it is a unique British designed (and British made in certain cases) company based in Staffordshire. I was not compensated financially for this recipe post. Pieces from the range can be bought here: Buy the The Caravan Trail

Hoisin Chicken and Pepper Stir-Fry

Print recipe

• Print with main photo
• Print text only

Serves	4
Prep time	10 minutes
Cook time	15 minutes
Total time	25 minutes
Allergy	Peanuts, Soy
Meal type	Lunch, Main Dish, Snack
Misc	Pre-preparable, Serve Hot
Occasion	Barbecue, Casual Party
Region	Chinese
By author	Karen S Burns-Booth

This recipe for Hoisin Chicken and Pepper Stir-Fry is easy to make and would be perfect for a Friday night "Fake Away". Adjust the fresh veggies to what you have to hand and what is in season.

Ingredients

• 400g skinless, boneless chicken breasts (cut into small chunks)
• 4 tablespoons hoisin sauce
• 2 tablespoons peanut or sesame oil
• 4 cloves garlic, peeled and minced
• 1 (peeled and diced roughly)
• 1 bunch of spring onions (trimmed and diced)
• 2 carrots (peeled and cut into julienne strips)
• 1 green pepper (trimmed, deseeded and cut into strips)
• extra hoisin sauce & cooked rice (to serve)

Note

This recipe for Hoisin Chicken and Pepper Stir-Fry is easy to make and would be perfect for a Friday night "Fake Away". Adjust the fresh veggies to what you have to hand and what is in season.

Directions

Step 1	Place the chicken pieces in a bowl and add half of the hoisin sauce, stir well and allow to marinade for 30 to 45 minutes.
Step 2	Heat half of the oil in a wok, add the chicken and stir fry it for 3 to 4 minutes until it is golden brown and cooked through. Transfer the chicken to a plate.
Step 3	Return the wok to the heat and pour in the remaining oil; add the garlic and ginger, stir fry for for 2 minutes until the garlic is golden brown. Add the spring onions, carrots and red pepper and continue to stir fry for a further 2 to 3 minutes.
Step 4	Return the chicken to the wok with the remaining hoisin sauce and 2 to 3 tablespoons water, story fry for a further 3 to 4 minutes until the chicken is warm and the vegetables are soft but still retain a crunch.
Step 5	Divide between 4 bowls and serve with steamed rice and some extra hoisin sauce.